Banner terroir 2002
IVES 9 IVES Conference Series 9 Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

Abstract

[English version below]

L’AOC Grignolino d’Asti (20000 hl environ de production) est un vin de la province de Asti, produit avec le raisin rouge du cépage de même nom originaire du Piémont (Nord-Ouest d’Italie). Ces derniers temps l’AOC a enregistré des pertes économiques considérables dues aux caractéristiques peu agréables des vins : couleur (nuances jaune-orangée), l’astringence et l’amertume plutôt évidentes. Le but de ce travail est la valorisation sernorielle du vin dans le respect de sa typicité. Nous avons étudié trois techniques récentes de vinification : la microoxygénation, l’utilisation de préparations enzymatiques, la macération à froid. Également, nous avons défini la typicité et évalué l’acceptabilité de vins du Grignolino d’Asti du commerce, des vins expérimentaux et de leurs témoins. Les résultats de la première année d’étude montrent que les techniques utilisées n’ont pas modifié la typicité du vin, mais n’ont pas apporté d’amélioration qualitative.

 

The AOC Grignolino d’Asti (about 20.000 hl produced) is a red wine of the Asti province; it is produced with the same red grape variety, which is native of Piedmont (North-West of Italy). In the last years it has been observed a drop in its sales, probably due to the unpleasant characteristics of its colour (yellow tones) and to its evident astringency and bitterness. The aim of this work is to improve the sensory characteristics of this wine respecting its typicality. We applied three rew winemaking techniques: the micro-oxygenation, the use of enzymes and the cold maceration. The typicality of this wine has been defined and aiso the acceptability of some commercial wines and of the experimental wines. The results of the first year of studies show that none of the winemaking techniques used improve the quality of this product.

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

Mario UBIGLI (1), Maria Carla CRAVER0 (1), Pierstefano BERTA (3), Mario REDOGLIA (2), Elena MAROCCO (2), Igor ZANZOTTERA (1), Cristina PONTE (1)

(1) Istituto Sperimentale per l’Enologia, via P.Micca, 35 – 14100 ASTI
(2) Agriconsult – Corso Einaudi, 114 – 14100 ASTI
(3) OICCE – Corso Libertà, 61 – 14053 CANELLI

Contact the author

Keywords

AOC Grignolino d’Asti, analyse sensorielle, technologies avancées, typicité, marché
AOC Grignolino d’Asti, sensory analysis, technologicaI innovations, typicality, market

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.